This recipe for classic Texas style smoked brisket is both delicious and surprisingly simple to make. In this step-by-step guide, you'll learn all the tips about brisket cook time per pound, what temp to wrap brisket, the optimal temperatures for the brisket is done, and the best wood for smoking brisket.
Smoking a brisket can be intimidating at first, but we've broken down the best way to smoke brisket into simple, approachable steps to ensure success on your very first attempt.
It all starts with a simple two-ingredient rub, then it smokes low and slow for hours and hours to perfection. Not only will your guests not be able to get enough, but you will be eating like a king with all the wonderful brisket leftovers!
Learn the best way to smoke a brisket with this tried-and-true method influenced by Aaron Franklin's gold-standard techniques. Start with high-quality meat, smoke low and slow at a constant temperature, and let the brisket rest for at least an hour before slicing. Whether using a kamado grill, a Traeger pellet smoker or a box smoker, just follow these steps and your brisket is going to turn out great.
Tools You'll Need
Here are some important tools & equipment that will make this whole process easier. Check out the full list of smoker accessories and tools I recommend most.
- Smoker - A pellet smoker like a Traeger, electric smoker or a charcoal smoker will all work great. You will also need pellets or wood chunks, depending on the type of smoker you have.
- Sharp knives - A boning knife is perfect for trimming the fat and silver skin and a slicing knife for slicing the cooked brisket for serving.
- Two-zone remote probe thermometer to remotely monitor the temperature of your smoker along with the internal temperature of the brisket.
- Meat thermometer - I recommend the Thermapen instant-read probe thermometer to precisely test and verify the internal temperature in different areas.
- Butcher paper - For wrapping the brisket. I prefer the 24-inch width for easier wrapping. You can totally use aluminum foil (aka the Texas crutch) if you have that on hand.
- Large cutting board - for both trimming and slicing the brisket.
How to Smoke a Brisket
These are basic steps to follow. Jump down to the full recipe card for all the details and learn more in the Brisket 101 Quick Guide.
Step 1: Buy Your Brisket
Choose a high-quality whole "full packer" cut that contains both the flat and the point. I recommend USDA Prime for the most tender and flavorful results.
Tip: Figure 1 pound of raw untrimmed brisket per person choosing the size of your brisket.
Learn more about where and how to buy brisket →
Step 2: Trim the Brisket
Trim off any loose pieces and shave the fat cap down to about ¼" thick with a boning knife. Remove the silver skin from the bottom and trim the edges.
The goal is to create a tidy, evenly shaped surface that is optimal for airflow over it and void of pieces that could burn. You want to leave enough fat to protect the meat, but remove anything you won't want to eat.
You can spend as little or as much time trimming as you want.
Learn How to Trim a Brisket →
Step 3: Season the Brisket
Season it generously on all sides with a simple 50:50 ratio of kosher salt and 16 mesh coarse ground black pepper. Feel free to add some garlic powder, smoked paprika or even a little brown sugar if you prefer.
Get the Brisket Rub Recipe with Additional Ingredient Options →
Let the brisket sit out on the counter for at least one hour after seasoning it before cooking. Place a remote probe thermometer in the thickest part of the brisket.
Step 4: Smoke the Brisket
Set up your smoker to use indirect heat cooking and bring the temperature between 225° F to 275° F with post oak or your preferred variety of wood for smoking brisket. Use a water drip pan and mount a thermometer to the grates so you know the actual temperature of the smoker.
Place the brisket in the smoker fat side down with the thicker 'point' closest to the heat source and smoke with the lid closed.
Step 5: Wrap the Brisket at 165° F
The best temp to wrap brisket is when the bark is formed and the internal temperature reaches 165° F. This will take around 4 to 6 hours+. Take the brisket out of the smoker and wrap it tightly with butcher paper or aluminum foil and then place it back in the smoker to finish cooking.
It's finished when the Briskets Internal Temp reaches 203° F!
When the internal temperature of the flat (thinner side) reaches between 203° and 206° F, it should feel very tender and flexible to the touch. Verify with a probe thermometer, which should easily go into the meat without resistance.
Step 6: Rest for 1 Hour +
Remove the brisket from the smoker and rest it for a minimum of 1 hour (longer is even better), leaving it wrapped so it can relax and redistribute the juices and cool slightly before slicing.
Tip: Place the wrapped brisket in a cooler lined with a towel. This will keep it nice and warm as it rests until you are ready to serve it.
Step 7: Slice
First, separate the point from the flat muscle, which is easy to do once the meat is cooked. The grain is different for each, so you'll want to slice them separately for optimal texture.
Slice against the grain using long strokes into ¼” thick slices for the most tender brisket bites. This is the perfect brisket knife.
Tip: Slice to serve. Sliced brisket will dry out fairly quickly, so slice only what you will be serving right away and slice more as needed later.
Step 8: Serve
Serve it up and enjoy your party with all the delicious side dishes for brisket.
How Long to Smoke a Brisket?
It will take approximately 1 to 1 ½ hours per pound in a 250° F smoker to bring the internal temperature up to 203° F.
A brisket is finished cooking when the internal temperature reaches between 203° and 206° F. While the time it takes to finish cooking can vary greatly depending on a lot of variables; there shouldn’t be any guessing as to when the brisket is finished cooking since you should cook to temperature, rather than by time..
For planning purposes, the cook time for a 14-pound brisket will be around 14 to 17 ½ hours. But it's really more the thickness of the meat and the temperature of your smoker that determines how long it will take, rather than its overall weight that determines the time.
Always use an instant-read meat thermometer to check the temperature, and even better is to use a Thermoworks Smoke Alarm so you can monitor it wirelessly without having to open the smoker.
Tip: Give yourself more time than you think you will need to cook it. Smoking meat always seems to take longer than you expect, so start early (even the night before) and just let it rest in a cooler for longer if it's done early.
Brisket Cook Time Per Pound
| Cut | Weight | Smoker Temp | Cook Time (Approx) |
| Whole Packer | 14 to 18 lbs | 250° - 275° F | 12 to 18 hours |
| Flat | 6 to 8 lbs | 250° - 275° F | 6 to 10 hours |
Key Temperatures for Smoked Brisket
Smoker Temp: 225° to 275° F. Lower is safer, higher will cook faster and develop better bark. Use temps for pellet smokers as you will get more smoke flavor.
Temp to Wrap the Brisket: 165° F.
Brisket Internal Temp When Done: 203°-206° F.
Approximate Brisket Cook Time Per Pound: 1 to 1 ½ hours per pound.
Rest: 1 to 2 hours or until the internal temp drops between 140° F and 145° F.
The Best Wood for Smoking Brisket
Wood for smoking often comes down to preference and can require experimenting to see the flavors you love best. Post Oak is traditional for Texas BBQ, but you can also add a combination including Apple Wood. Learn more about the best wood and pellets to use for smoking brisket.
Top Tips for Success
Recipe Variations
- Use a slather - A slather is a binder applied to the surface of the meat to help the dry rub stick. It can be as simple as water, oil, mustard, or even beef tallow. If you are having trouble getting the rub to stick, you can apply a little slather before dusting on the rub, which really won't change the flavor of the meat..
- Spritz if you wish - If you are worried about your brisket drying out, you can spritz it every 45 mins after the first two to three hours with cider vinegar and water or apple juice. This will keep the exterior from drying out and does help attract more smoke and form better bark. *I don't personally spritz when smoking brisket as I would rather just leave the lid closed.
- Finish the brisket in the oven - After the brisket has reached at least 165° F and has great bark, it is totally fine to wrap it and finish it in a 275° F oven until it reaches the desired temperature.
- Sous Vide the brisket before smoking - If you are looking for an alternate cooking method, try this mostly hands-off sous vide brisket recipe which you can choose the texture.
Recipe FAQs
Generally, you want to smoke the brisket with the fat side down on the grates, closer to the heat source, helping the fat render. This is true for most pellet and charcoal smokers, but with offset smokers, you might place the fat side up as the heat comes in from the side. In my experience, either fat side up or down will work just about the same.
Once the bark has been formed and the internal temperature has reached around 165° F (which will take 4 to 6 hours+), wrap the brisket with butcher paper or aluminum foil and place back in the smoker until the internal temperature reaches between 201-205° F.
Rest the brisket for a minimum of 1 hour, but 2 or more hours is even better. Rest it in a cooler (still wrapped in butcher paper or foil). It might be tempting to rest it for less time, but it’s totally worth waiting. This gives all of the juices time to fully redistribute and will result in juicier and more flavorful meat.
Tip: Use the faux cambro technique by pre-heating your cooler with some hot water so it stays warm for longer. You can also wrap it in a layer of towels to keep it extra insulated. As long as the brisket's temp stays above 140° F, it is safe.
Reheating brisket can be tricky, as it can easily dry out.
- In the Oven: Preheat the oven to 275° F (you can also use a grill or a smoker like an oven). Double wrap the brisket in foil (add in a splash of beef broth or beef tallow to make it extra juicy) and place it on a sheet pan and heat until the internal temperature reaches around 165° F, 30 to 60 minutes.
- Sous Vide: Vacuum seal the leftover brisket and place it in a 155° F water bath for 1 to 2 hours. Remove from the bag and enjoy.
- Skillet: While it's going to change the texture a of the brisket a bit, heating it in a cast iron skillet is perfect when making brisket sandwiches or brisket tacos.
A brisket is finished cooking when the internal temperature of the flat reaches between 203° and 206° F is great. When testing, the probe should easily go in without resistance. If it is still giving resistance, then let it keep cooking it for longer until it is. This will make a big difference in the tenderness.
Use a remote thermometer so you can monitor the temperature wirelessly without having to open the smoker, then use an instant-read meat probe thermometer to spot-check and verify doneness in different parts of the brisket.
Figure 1 pound of raw untrimmed brisket per person. You will be trimming off about 20 to 40% and cooking out even more weight.
You can feed at least 15 people with a 15-pound brisket. At $3.89 per pound, that is less than $6 per person, which is some seriously great value.
Brisket is a giant, extremely tough primal cut of beef. There are two briskets per cow (one from each side) and they are the pectoral muscles, which are tough because of all of the work they do.
Each brisket is comprised of two muscles, the flat and the point. Each has a unique texture and cooks differently, which adds to the challenge of the cook. The size of the cut before trimming can range from 8 to 20 pounds.
While brisket is big and tough, it packs tons of flavor and is a perfect candidate for low and slow smoking.
Learn more in the Beginners Guide to Briskett →
Brisket Sides
Serve it simply with bread & butter pickle
A fresh coleslaw is perfect because you can eat it on the side or put it on a brisket sandwich if you prefer. Baked beans, potato salad, and creamy macaroni salad are also great pairings. Keep the theme going by sipping a refreshing hot & smoky mezcal margarita.
Check out all the best sides to serve with brisket →
What to do with Leftovers
Make brisket sandwiches and omg good brisket ragu over pasta or polenta, tacos, breakfast brisket and egg hash for breakfast, a brisket grilled cheese for lunch, add it to baked beans, make chili, add it to ramen. You can make addicting burnt ends with the leftover point end. Okay, you get the point. It is good in just about anything and you are the lucky one who gets to indulge for hopefully a few days at the least.
More Smoker Recipes You'll Love
Smoked Brisket Recipe
Equipment
Ingredients
- 12 to 16 lb Prime grade whole packer brisket
- ½ cup Diamond kosher salt
- ½ cup coarse ground black pepper (16 mesh grind)
Instructions
- Trim the brisket while it is very cold using a sharp knife. Trim the fat cap down to about ¼" thick and remove the silver skin from the backside.
- Season: Combine the Kosher salt and freshly ground black pepper in a small bowl or spice shaker, then evenly season the brisket on all sides. Let the brisket sit out at room temperature for 1 hour while you set up your smoker.
- Prepare the Smoker: Set up your smoker according to the manufacturer's instructions for indirect cooking with a water-filled drip pan in place. Bring the temperature between 225° and 275° F. Add 3 to 5 fist-size oak, pecan or your favorite wood chunks for smoke (if using a charcoal smoker).
- Smoke the Brisket: Place the brisket in the smoker fat side down with the thickest end closer to the heat. Leave the lid closed for at least 3 hours. Cook until the internal temperature reaches 165° F and a dark brown bark is formed, about 6 to 8 hours.
- Wrap the Brisket: Remove the brisket from the smoker and tightly wrap it with uncoated butcher paper (or aluminum foil). Place it back in the smoker and continue cooking until the internal temperature of the flat (thinner side) reaches between 203 and 206° F, about 6 to 8 hours more.
- Rest: Carefully transfer the brisket (still wrapped in the butcher paper) to a large cooler or cutting board to rest for at least 1 hour and preferably 2 hours or until the internal temp drops to 140 to 145° F. You can line the cooler with a towel to further insulate the brisket to keep it warm.
- Slice and Serve: Separate the point from the flat muscle, then slice against the grain (which is different for each muscle) into ¼" slices just before serving. Enjoy with your favorite sides.
Video
Notes
- Smoker Temperature: For a pellet smoker, use a lower temperature of 225° F, and a higher temperature of 250-275° F for charcoal smokers.
- The Best Wood for Smoking Brisket: I prefer using oak wood chunks, but you can also use mesquite, pecan or add in a combination of cherry or apple depending on your preference.
- Thermometers are your best friend. Place a probe in the thickest part of the brisket flat, one on the smoker's grate and use a handheld meat thermometer to spot check to verify at the end of the cook.
- Open the lid of the smoker as few times as possible during the cook.
- The cook time will be approximately 1 to 1 ½ hours per pound at 250° F.
Nutrition
This post was originally published on January 29, 2019 and was last updated on May 4, 2023 to include helpful updated information.
Kevin says
I use a master built electric smoker and a “MEATER” thermometer. The brisket is too large to fit on one rack. Is there a preferred way to cut the brisket in two so it can fit. Will this effect the cook time? Should I cut it then apply the rub or can I apply the rub the night before and cut the brisket to fit my smoker in the morning?
justin says
Hi Kevin. I would separate the "point" and the "flat" and season them individually as well as monitor the internal temperature of each one. The flat will usually be done first since it is thinner. The overall cook time might be reduced. Yes, you can season the night before. Let me know if there's anything else I can help with. Happy smoking! 🙂
Steph says
I’m excited to smoke my first brisket using this recipe!! Two questions:
1. I have a Traeger pellet smoker - do I need to use a water pan? The smoker instructions don’t mention it and I’m not sure where it would go as there is no spot to put it under the meat (like I used to in my Masterbuilt electric smoker)
2. Do I put the thermometer in the thick or thin part of the brisket? I have a few probes so could put one in each but which temp do I go off for when to wrap/when the cook is finished?
Thanks so much for your help!
justin says
Hi Steph!
1. No, a water plan isn't completely necessary for a pellet smoker. However, I still use one in my pellet smoker not so much for the moisture, but to catch the drippings. I add water so the drippings don't burn inside the aluminum pan. Up to you though, it's not required. 🙂
2. Thermometer in the thickest part of the "flat" next the point. Insert it against the grain. If you have two, then you could insert one inside the point just to monitor. I believe the point usually cooks a bit faster.
Go with whichever is done last for wrap and pull temps.
Hope this helps. Best of luck and let me know how it turns out.
Steph says
Thanks so much Justin - will let you know how it goes!
One more question… I’ve just decided to make burnt ends (just to complicate my first brisket cook!) - do you recommend separating the point from the flat when it’s time to wrap, or at the end of the cook (once it hits 203 degrees)? Or another way? Thanks!
justin says
Hi Steph,
I would separate them from the start if you are going to make burnt ends with the flat. 🙂
Tim says
Does it matter if the beef is grass fed?
justin says
grass-fed is often (but not always) leaner, so it will cook faster and can dry out. I would probably smoke it at a lower temperature closer to 225°F to keep it from drying out. Hope this helps.
Deb C says
Tried this today. I had already cut the full brisket in half months ago, it was not done the way it should have. But I had a 5# point(?) or some sort of odd cut, cooked in about 3 1/2 hours. I did lower the temperature to 225 when I saw how quickly it was cooking and wrapped it at 145 degrees. Let it rest for 3 hours before cutting. I am afraid my husband is in danger of losing his crown. Thanks so much!
justin says
Sounds wonderful, Deb. Love that you made changes based off how it was cooking and it came out great!
John says
I just did my brisket yesterday using the salt & pepper instead of the rubs that can be used for the brisket & this was the best brisket I have ever done!!
justin says
So happy to hear it, John! I bet it was amazing. Hopefully you have some leftovers to enjoy during the week. 🙂
Steve Elliott says
After researching for weeks in preparation for my first smoked brisket, I ultimately decided your recipe would be best for use on my BGE and glad I did! We had 12 adults and 8 kids here on July 4th to feed and the pressure was high. I bought a 14.3 lbs Prime brisket from Sam’s that after trimming was probably around 13. Closely following your recipe my cook lasted 16.5 hours followed by a two hour rest in cooler. Only a few slices remained after initial meal, but that soon disappeared a couple hours later. This morning July 5, I am basking in fond memories and planning my next brisket bbq! Thanks for your perfect recipe, Justin!
justin says
Hi Steve! Wow, sounds like an amazing 4th of July! I'm sorry that it was all gone so quickly. haha. Leftover brisket is the best. 🙂
Richard Busch says
How is your brisket recipe changed if smoking a 19lbs American Waygu Brisket? I heard that the higher fat content may vary the cooking temp., temp at wrap, and the internal temp when done?
justin says
Hey Richard! Unfortunately, I don't have first-hand experience with smoking a Waygu Brisket, but now I have a reason to so I can help answer those questions. I hope you are able to find out the info you need in the meantime. 🙂
Candice says
THANK YOU!! We smoked a brisket for the first time over Memorial Day weekend and this recipe was perfect. It answered all of our questions before hand and gave us the confidence to get going. It came out DELICIOUS! Thank you so much for the helpful post. We will be making this brisket often.
justin says
Sooo glad to hear it, Candice! Congrats on a successful first brisket smoke. That is definitely an accomplishment. Always happy to help and can't wait to see what you smoke next. 🙂
Houston says
I just wrapped my 15 lb brisket in butcher paper. It took me 9 1/2 hours to get to 165. As I was wrapping in butcher paper I touched the bark and it tasted quite salty.. will the butcher paper help knock that down or is there a way to take some salt out? I’m guessing it’s just the bark that is salty, not the meat inside? This is my first brisket. Indirect. Oklahoma Joe Highland Offset smoker.
Thanks!
justin says
Hi Houston! Yep, the bark will taste salty. That's a big piece of beef and you aren't just eating the outside. Hope it turned out terrific.
Houston says
It turned out great! I would like to spray it with a juice of some sort while it is cooking next time, for extra moisture. Do you have any recommendations? Btw, I’m allergic to apples.. lol
justin says
So glad to hear it, Houston! Hmm. I always use a combo that contains apple. Not sure what else would be great. Personally, I don't spritz brisket.
Are you using a water drip pan in the smoker for moisture?
John B says
Had a 6lb brisket
Adjusted the time
Did the butcher paper
Cooler rest
Turned out to be as hard as a rock
Ugh wasted time and money
justin says
Hi John,
Really sorry to hear that it didn't come out. Can you provide more details on the type of beef it was? Was it grassfed? Did you cook with indirect or direct heat?
Paula says
How would you recommend reheating a brisket so it’s not dry?
I want to make the brisket for thanksgiving but do it the day before so I don’t have to cook it at 3 or 4 AM. I want to reheat it to eat on thanksgiving day but want it to be moist.
Thank you
Terry A Francis says
i heat au jus and simply put sliced , smoked brisket into it for a few mnutes.
justin says
Hi Paula. How to BBQ right has a great post on reheating brisket.
terry a francis says
you are the best ,man, thank you for ALL the info , i use an electric smoker though with hickory or mesquite or apple wood at 250 for up to 14 hrs , u r right THE BEST IS IN THE REST,.,.,
THANKS AGAIN FOR UR KNOWLEDGE.
justin says
Absolutely, Terry! So glad to hear it came out great.
terry francis says
one other thing , on reheating brisket, for the flat i will heat up a can of au jus, slice a few pieces and let the liquid warm and hydrate the meat,seems to work well.any suggestions?
Adam B says
How indicative is the "feel" of the brisket vs the internal temp? My concern is waking up to wrap at 165 and trusting the thermometer reading. Also, thanks for this recipe. I've been building up to brisket for a few years. Finally ready to take the plunge.
justin says
Hey Adam! Unless you've been cooking brisket a long, long time, it's definitely better to go off the internal temp with a thermometer than by feel. If you don't have a good instant-read probe thermometer, that's definitely something worth investing in. Let me know if you have any other questions. Best of luck with your brisket smoking. Cheers!
Bill says
Thanks for this recipe, only thing I changed was the rub, I used a Brazilian salt rub that my wife had. It turned out awesome. Thanks
Rodney says
5 stars
Great taste turned out perfect.
I will definitely follow your lead, tips, and suggestions.
Thank you.
justin says
Thanks for the great feedback, Rodney! Looking forward to having you along the journey. Cheers!
Alfon says
Amazing!!!
justin says
So happy to hear it!!!
Cynthia McElhatten says
Thank you for sharing your expertise! My son just started smoking meats and smoked his first brisket yesterday. I found your instructions and recipe for Salt and pepper smoked brisket and it was phenomenal! He likes to add too many spices and mix too many flavors which is a big mistake. I convinced him to keep the brisket simple because brisket stands on its own. I shared your instructions and recipe with him and coached him along the way when he had questions. I also warned him about high expectations on the first ever smoked brisket. He took the advice and kept it too just salt and pepper and his very first brisket was absolute perfection! He asked me to slice it and I knew with that first slice that it was perfect. Juicy, tender, beautiful smoke ring and a aroma that made my mouth water! We are now moving on too your brown sugar and salt smoked salmon! Thank you Thank you
Cynthia (mom) Robbie (son)
justin says
So so glad to hear it, Cynthia! Love love keeping it simple and glad it turned out to be better than adding too much. There's nothing like slicing into your first smoked brisket. And when it turns out amazing it was all worth it. My mouth is watering.
Hope the salmon was wonderful as well! Cheers!
Barry Cramer says
Ya got me people definetly I've been schooled by you
and now I will put this to use when the time comes.
Thank You Professor
Taye Marshall says
Why is it no one ever mentions “how to build a good bed of coals.” This, IMHO, is one of the most critical steps to a successful brisket.” Without it you will end up doing a lot of extra work, and your cooking time will increase along with the quality of your end product.
justin says
That's a great point, Taye! It is so important, if not the most important thing to a successfully smoked brisket. I'm going to add that to my post calendar right now for future content. I will make it a separate post, as it will relate to many of my recipes and is specific to charcoal smokers. A lot of people use pellet smokers or other smokers that aren't charcoal, so I will leave it out of the brisket recipe itself. Thanks!
Nunya says
lol where are you getting brisket for 3.50 a lb? It's 7.99 a lb just for choice grade.
justin says
That was from Costco. I haven't been in a month or so, but last time I saw it there it was still around $5/lb for prime grade.
Tricia says
13 lb prime grade brisket for $3.49/lb at Costco in SC
justin says
There ya go! Now that's a deal.
Anonymous says
Sorry you lost me at "no need to smoke less than a full brisket." That's what 15-20 lbs of meat for 2 people? Small groups are worth the effort?
justin says
I agree that it's too much for 2 people for a meal or two, but it's a good amount of time and effort to make. Your freezer is your friend for the leftovers, or you can give some away to make best friends. 😀